Sunday, April 7, 2019

Valrhona Chocolate Snacking Cake w/ Mandarin Orange Lemon Glaze (GF) (DF)

The glistening mandarin orange glaze sets this snacking cake a cut above your average brownie. The dark chocolate pairs perfectly with the tangerine flavor of the mandarins, and makes for a sophisticated adult dessert.

The recipe format is similar to the Banana Snacking Cake posted last week: one bowl, one whisk, add ingredients, bake, and cake is on the cooling rack in about an hour. Freeze pre-cut leftovers for future snacking.

My Paleo Marin Rating: 4 Persimmons


For the Cake:

1/3 cup grapeseed oil
3/4 cup/95 grams gluten-free flour, preferably Cup4Cup Brand
1/2 cup/50 grams Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
2 oz/60 grams shaved 70% dark chocolate, preferably Valrhona Guanaja (about 1/3 cup)
1/2 cup hot coffee, preferably Medaglia D'Oro Espresso Instant Coffee
1/2 cup brown coconut sugar, preferably Big Tree Farms Organic Brown Sugar
1/3 cup nondairy sour cream (link to make here), or Green Valley organic lactose-free sour cream (dairy)
2 large eggs, slightly whipped
1 teaspoon vanilla extract

For the Glaze:

1 tablespoon finely grated mandarin orange or tangerine zest
1 tablespoon mandarin orange or tangerine juice
1-2 teaspoons fresh lemon juice
3/4 - 1 cup confectioner’s sugar


For the Cake:

Preheat oven to 350 degrees F. Grease a 9" x 9" cake pan with non-dairy butter spread and cover with parchment paper, edges draped over the sides of the pan. Lightly grease the paper.

1. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.

2. Add about 2” water to a medium-size pot and bring to a boil. Place a stainless steel bowl on top. Being careful with your fingers, add the chocolate shavings and stir occasionally while it melts. Whisk in the hot coffee to combine. 

3. To the bowl of dry ingredients, add the oil, sour cream, eggs, vanilla - and when slightly cooled off so it doesn’t curdle the eggs - the chocolate mixture.

4. Scrape the batter into the prepared baking pan, and smooth out the top. Bake until the top is springy and a wooden skewer or toothpick inserted in the center of the cake comes out clean.

For the Glaze:

1. In a small bowl, whisk together the zest, orange and lemon juices. Whisk in the confectioner's sugar. Taste and adjust for personal preference.

To Serve:

1. When the cake has totally cooled, place on a serving plate. Brush on the glaze, saving the extra to add more later, or for other dessert toppings.

2. Extra cake can be frozen; precut the slices and eat frozen or thawed.

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For original recipe see NYT link here.

My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

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